877 | Reed-birds, Roasted.
—Procure twelve freshly killed, fine, fat reed-birds; cut off their legs and wings, pick the eyes out, and remove the skin from the heads, clean and wipe them neatly, and with a skewer remove the gizzards from the sides, then cover their breasts lightly with thin slices of bacon; arrange them on three kidney-skewers, four on each, and lay them in a roasting-pan; season with a pinch of salt, spread a very little butter over, and set them in the oven to roast for seven minutes; remove them to a hot dish with six hot toasts; garnish with watercress and send to the table immediately.